Prepare the ingredients: Crumble the chorizo. Drain and rinse the black beans. Slice the avocado. Wash and prepare the mixed fruit. Chop the cilantro and shred the cheese if needed.

Cook the chorizo: In a medium skillet over medium heat, cook the crumbled chorizo for 5–7 minutes, stirring occasionally until browned and cooked through. Remove from the skillet and set aside, leaving any drippings in the pan.

Warm the tortillas: In a pan, warm the sprouted grain tortillas one at a time for about 30 seconds per side until pliable. Remove and place on serving plates.

Cook the eggs: In a separate nonstick skillet, melt the butter over medium heat. Crack the eggs into the pan and cook to your desired doneness (sunny-side up, over-easy, or scrambled). Season with salt and black pepper.

Assemble the huevos rancheros: On each tortilla, layer half the black beans, cooked chorizo, and eggs. Top with salsa, avocado slices, white cheddar, and a sprinkle of chopped cilantro.

Serve: Plate the huevos rancheros alongside the fresh fruit and pour the orange juice into glasses. Enjoy your breakfast!